Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe

There’s something incredibly comforting about a slow-cooked pork shoulder infused with the sweet and tangy notes of apple cider and fresh herbs. This Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe is exactly that—a perfect dish to cozy up to on a brisk weekend when you want a meal that practically makes itself while you relax. The apples and herbs soak up the rich pork juices, creating a harmonious blend of flavors that’s both rustic and elegant.

I first tried this recipe on a chilly autumn afternoon, and it quickly became a favorite in my rotation. It’s perfect for family dinners or when you want to impress guests without standing over the stove all day. Plus, the aroma while it’s cooking? Absolutely heavenly. Trust me, once you try this Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe, you’ll find yourself coming back to it season after season.

Ingredients You’ll Need

These ingredients come together to create layers of deep, sweet, and savory flavors. When shopping, look for fresh herbs and the right kind of apples to make this dish really shine.

• Pork shoulder roast or boston butt roast: Choose a 4-5 lb cut with some marbling for flavor; bone-in adds extra richness but boneless works well too.
• Neutral oil: Grapeseed or canola oil works best for searing without overpowering the pork’s flavor.
• Fresh apple cider: Make sure it’s genuine apple cider, not apple cider vinegar, for that sweet, tangy base.
• Chicken stock or broth: Adds savory depth—homemade or store-bought both work fine.
• Dijon mustard: This adds a subtle tang and helps thicken the braising liquid.
• Dehydrated minced onion: Convenient and easy to toss in for an onion flavor boost.
• Garlic head: Roasted whole during braising, garlic becomes sweet and spreadable.
• Rosemary sprigs: Fresh rosemary adds woodsy aroma—tie with kitchen twine to fish out easily later.
• Thyme sprigs: Works beautifully with rosemary and pork for a fragrant herb blend.
• Red onion: Thick slices hold their shape during cooking and add sweetness.
• Firm and slightly tart apples: Think Honeycrisp, Pink Lady, or Gala—these hold up well and add the perfect balance of sweet and tart.
• Kosher salt and freshly cracked black pepper: Essential for seasoning and bringing everything to life.

Variations

This Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe is wonderfully flexible. I love tinkering with it depending on the season or what I have on hand—get creative and make it your own.

• Variation: Sometimes I swap out the red onion for shallots when they’re in season—they add a milder, sweeter note that complements the apples beautifully.
• Variation: For an extra layer of warmth, sprinkle in a pinch of cinnamon or a couple of whole cloves during braising; it adds a subtle spice that’s great for fall.
• Variation: If you’re looking for a dairy-free or paleo twist, simply use homemade chicken stock and skip any butter or cream additions when serving.
• Variation: Bone-in pork shoulder adds richness and depth to the braise, though boneless is easier to slice and serve—both are winners in my book.

How to Make Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe

Step 1: Prep and Season the Pork

Start by trimming any large fat caps from the pork shoulder if needed; you want some fat for flavor, but too much can be greasy. I like to cut the roast into 4 large pieces for easier handling and better searing, but if your cut is bone-in, you can leave it whole. Pat each piece dry with paper towels—dry meat browns better! Then season generously with kosher salt and freshly cracked black pepper on all sides. Don’t be shy—seasoning is key.

Step 2: Sear the Pork to Golden Perfection

Heat your neutral oil in a large Dutch oven over medium-high heat until shimmering. Place the pork pieces in a single layer—don’t overcrowd the pan or you’ll steam instead of sear. Cook for about 4-5 minutes on each side, aiming for a deep, beautiful brown crust. This searing step seals in flavor and creates those lovely caramelized bits in the braising liquid. If your pot’s too small, brown the pork in batches and set the pieces aside.

Step 3: Make the Braising Liquid and Add Herbs

While the pork is searing, whisk together the fresh apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. This mix is the heart of your braise—sweet, savory, and aromatic. Tie the rosemary and thyme sprigs together with kitchen twine to keep things tidy. Once the pork is nicely browned, pour your braising liquid into the pot, nestle the herb bundle and whole garlic head right in, then cover with a tight-fitting lid.

Step 4: Slow Braise in the Oven

Place the Dutch oven in your preheated 325°F oven and let it braise for about 3 hours—if you’re using boneless pork, start checking around 2 and a half hours. Flip the pork halfway through cooking to ensure even tenderness. You’re aiming for meat that’s wonderfully tender but not falling apart just yet. The aroma at this stage is one of my favorite things about this recipe—the apples and herbs are about to work their magic.

Step 5: Add Apples and Onions, Finish Braising

Once your pork is almost fork tender, remove the pot and arrange the thick slices of red onion and the peeled apple wedges around the pork. Cover and return to the oven for another 30 to 45 minutes. This final step lets the apples and onions soak up the savory juices and soften just right without losing their shape. When done, the pork should be meltingly tender and the fruit perfectly cooked.

Step 6: Rest and Serve with Garlic Squeeze

Take the pot out of the oven and let the pork rest in the braising liquid for at least 30 minutes—this keeps it juicy and tender. When ready to serve, squeeze the roasted garlic cloves out of their husks and spread onto the pork or stir into the pan juices. Before plating, taste the braising liquid and season with salt and pepper as needed. Spoon those delicious juices over the pork, apples, and onions—trust me, this is the finishing touch that brings everything together.

How to Serve Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe

Garnishes

I usually top this dish with a sprinkle of fresh thyme leaves or chopped parsley to add a pop of color and fresh flavor. Sometimes, a lemon zest twist works nicely to brighten the rich elements. The roasted garlic from the braise itself acts as a natural garnish, adding sweet, mellow garlic notes that I just can’t resist.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes to soak up the braising sauce. I’ve also enjoyed it alongside roasted root vegetables or simply some rustic crusty bread. For a lighter option, steamed green beans or a crisp autumn salad bring some freshness and balance.

Creative Ways to Present

For special occasions, I like to serve this apple cider braised pork shoulder on a large wooden platter surrounded by the cooked apples and onions, with sprigs of fresh herbs scattered on top. It creates a gorgeous, rustic centerpiece that’s as inviting as it is delicious. You can also shred the pork for sandwiches topped with coleslaw—great for casual gatherings or leftovers.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 4 days. The pork actually tastes better the next day as the flavors meld. Make sure to keep it with plenty of the braising liquid to prevent it from drying out.

Freezing

This Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe freezes beautifully. I portion the pork with some of the braising liquid and apples into freezer-safe containers or heavy-duty zip-top bags. It keeps well for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the pork and juices in a covered skillet over low heat or in the oven at 300°F until heated through. I avoid microwaving because it can dry the meat, but if you do, add a splash of broth and cover loosely to keep the moisture in.

FAQs

Final Thoughts

This Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe holds a special place in my kitchen—it’s like a warm hug on a plate. The melding of tender pork, sweet apples, and fragrant herbs makes it a standout dish that’s surprisingly simple to pull off. I hope you give it a try and enjoy the same cozy satisfaction it has brought to my family’s table. Once you make it, I’d bet it’ll become a cherished favorite in yours too.

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